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This Mexican frittata recipe is an easy, delicious meal. Try this gluten-free recipe for a healthy dinner or hearty breakfast.
This month’s Recipe Redux theme is one of my favorites: Taco Tuesday.
I could eat tacos and other Mexican-themed meals every night of the week. The savory flavors of taco night are addictive. This is the one food genre that everyone in my family can agree on. There are no complaints in my house at dinnertime on taco night.
This Mexican frittata recipe is so easy to make, and the flavor is amazing. It was inspired by these taco muffins from Food Faith Fitness that I made a few weeks ago. My family enjoyed them, but we were still hungry at the end of the meal. I wanted to make them a little heartier with the addition of some veggies. And as cute as the muffins were, I thought the process would be a bit simpler in a frittata.
I use a cast iron skillet to make this ground beef Mexican frittata. Be sure to grease the skillet very well if it isn’t completely seasoned. Eggs tend to stick more than other ingredients, so it will be difficult to remove the frittata from the skillet if it isn’t well-greased.
It’s easiest to cut this frittata if you let it sit for about 10 minutes before cutting. If you try to cut it right away, it will be hard to get clean slices.
You can skip the cheese if you’re avoiding dairy. This Mexican frittata is still very flavorful even without the cheese. Another great option is my dairy-free frittata recipe.
This crustless taco pie is another easy, delicious variation on taco night.
Mexican Frittata
Ingredients
- 1 tbs olive oil
- 1/2 lb ground beef
- 2 tsp taco seasoning
- 1/2 cup salsa
- 1 small green pepper chopped
- 1/3 lb plum tomatoes sliced
- 3 scallions chopped
- 8 eggs scrambled
- 1/4 tsp salt
- 1/2 cup grated cheddar cheese
Instructions
- Preheat the oven to 375 degrees.
- In a medium skillet (8 to 9 inches wide), brown the ground beef in the olive oil. Add the taco seasoning and salsa. Stir to coat evenly, then remove the seasoned meat from the skillet.
- Add the green pepper to the skillet and cook for a few minutes, until crisp tender. Add the meat back to the skillet, along with the tomato and scallions. Pour the scrambled eggs on top, and sprinkle with the salt and cheese.
- Bake for 20 to 25 minutes, or until the frittata is set and no longer jiggly. Let it sit for a few minutes before cutting. Serve warm.
Nutrition Estimate
Mexican Frittata Recipe Price Breakdown
This recipe costs a total of $7.12 to make, or $1.19 per serving. Try this delicious frittata for an easy dinner that everyone will love.
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Karen Pakula says
I wish people would not rate the recipes until they actually tried them . I am looking forward to making this. Will rate after eating!
Cher says
This was awesome! We loved it! Used our leftover Taco meat from Taco Monday! Thanks so much for the inspiration!
Annemarie says
So glad you liked it! This is perfect for taco leftovers.
Cindy says
Can roasted chicken be used as a substitute for the ground beef or has anyone ever tried it with chicken. Not sure about the chicken and egg combo other than the obvious. ? Looks delicious and look forward to trying.
Annemarie says
Cindy, I haven’t tried this with chicken, but I think it would be delicious. Please let me know if you try it.
Leslie says
Yum! What a good use for leftovers from taco night, too! Love this twist on a frittata!
Christina Shoemaker says
I want everything with Mexican flavors so I’m obviously sold on this! What a beautiful and totally satisfying frittata! <#
Carol Little R.H. @studiobotanica says
Frittatas are very popular in my home for breakfast, lunch or dinner!
Will make this version asap! Looks so good. Sometimes I serve my frittata with salsa, so why not add the seasonings + put it IN the frittata! Thanks!!
ChihYu says
Love the texture and flavor of this dish. So delicious !
Monique says
This frittata looks so beautiful, bright and full of flavour! Perfect meal prep dish and so economical!
Meredith says
Frittatas are one of my favorite weekend lunch meals… and everyone in my family will love this mexican version. Yum!
Mirlene says
Loooove frittatas for breakfast, lunch or dinner. Very cool and interesting recipe. Would love to try it.
Megan Stevens says
Wow, and yes. That’s beautiful. Love how it looks whole and the slice, so yummy!
Tessa Simpson says
I love frittatas for a quick dinner, they are so versatile!!
Renee Kohley says
That looks really yummy! I make fritatta once a week, so I will try this flavor change up! Thanks!
Emily @ Recipes to Nourish says
Wow! This is such a cool idea! I’ve never made a Mexican-inspired frittata before and I can imagine the flavors are so yummy.
Joni Gomes says
The ultimate brinner dish, thank you for the recipe!
Anj says
I just made this for dinner and am about to try it. It looks and smells yummy!
Annemarie says
I hope you enjoyed it!
Kathy Sutherland says
This frittata looks delicious. What amounts of ingredients would you recommend if I made this recipe in a 9x 13 inch pan? Thanks.
Annemarie says
Thanks! I think a 9 x 13 inch pan could be anywhere from 9 to 12 servings depending on how hearty you want each serving to be. In the recipe box, click on the number of servings (currently 6), and you can slide it to 9 (or up to 12). This will adjust the ingredient list for you.
Anne (@CraveSomeHealth) says
What a great meal idea! I could eat this all week:) Love your video!
Amy says
Awesome video! And I love frittatas…so easy and delicious!
Maria says
This looks delicious! Eggs + Mexican – sign me up!